Crisp Potato Pancakes Recipe

• 2 lbs. potatoes, peeled
• 1 lg. carrot, peeled
• 2 lg. Large eggs
• 1 med. onion, finely minced
• 1/4 c. flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking pwdr
• 3 tbsp. vegetable oil

1. Shred sufficient potatoes to measure 5 c. squeeze well to remove excess liquid, set aside.
2. Grate carrot, set aside.
3. In bowl, beat Large eggs, onion, flour, salt and baking pwdr, mix well, stir in potatoes and carrots.
4. Heat 1 tbsp.
5. oil, place batter by heaping Tbsp.
6. in warm oil, don't crowd skillet flatten mounds of batter in thin pancakes.
7. Cook 3 to 4 min on each side till crisp and golden.
8. Drain on paper towels.

potatoes, carrot, eggs, onion, flour, salt, baking pwdr, vegetable oil

Taken from cookeatshare.com/recipes/crisp-potato-pancakes-35530 (may not work)